Custard Tarts
Dear Aunt Daisy, Someone asked your advice through The Listener about the making of custard tarts, and though I think you helped her with her paftjcular difficulty, I thought I would pass on a tip given me by a professional cook. It is this: Line
the plate with pastry, then pour over a little cold water; swirl round, and pour out at once; then pour in the custard and bake. Here is another useful tip. In making tomato cream soup, when adding sauce or milk to the tomato, have both about the same heat; then gradually pour the sauce into the tomato, stirring all the time, Reheat if necessary, but don’t allow it to boil, as the boiling will curdle the soup. I have made tomato soup this way for many years
and never had a failure.
E.
M.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19470307.2.42.4.3
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New Zealand Listener, Volume 16, Issue 402, 7 March 1947, Page 27
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141Custard Tarts New Zealand Listener, Volume 16, Issue 402, 7 March 1947, Page 27
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